Yes, you are not mistaken dear reader! I am indeed making mango sorbet! We had two mangoes chilling on our table that were starting to go extra ripe and needed to be dealt with. Cue imaginative recipe development.
With the days heating up faster than a car in the sun, I thought something cool and refreshing would be welcoming. Also, I have never been one for making desserts, so this was the start of an ultimate culinary experiment. When I first wanted to make this dessert, I wanted to use coconut milk, rose water and basil. Sadly, I had 3 of the 4 ingredients missing from my pantry. I really wish I had all of those things because it would have been yummy. However, I DO promise that this sorbet tastes good.
Disclaimer: I'm not obsessed with tarragon, I just have a big packet of tarragon that I want to use up before it goes bad. Please look below for my experiment in dessert making and let me know what you think of it. Look at the recipe below.
Tarragon Cardamom Mango Sorbet
- Two mangoes, peeled, pitted and diced
- 3/4 cup simple sugar (1/2 cup sugar & 1/2 cup water)
- 6 cardamom pods, shucked and powdered
- 2 1/2 tbs tarragon leaves finely chopped
- Pinch of salt
- 1/2 tsp vanilla
1. To make the simple sugar, combine the sugar and water. Bring to a boil and mix periodically until the sugar has dissolved. Once dissolved set aside and cool.
2. Peel, pit and dice the mangoes. The pieces don't have to be perfect, you will be sticking them in the blender anyways.
3. Add the mango pieces to a blender and grind into a pulp. Add the cardamom powder, tarragon, salt, vanilla and simple syrup. Blend until it is a silky shiny mixture.
4. Pout into a freezer safe container and freeze for 4-8 hours.
Ease: Super easy to make and prepare.
Ayurvedic Friendly: Cold things aren't totally appropriate, but whatever!
Yummy: Very yummy, very Indian.